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Cake With Pecans Recipe

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4.1 from 55 reviews

This Cake With Pecans is a moist and flavorful bundt cake featuring a warm blend of spices like cinnamon and cardamom, crunchy pecans, and optional chopped figs for added texture and sweetness. The cake is baked to golden perfection and finished with a luscious fig glaze, making it a delightful dessert perfect for gatherings or afternoon tea.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • ½ tsp sea salt
  • ⅔ cup pecans (or walnuts, crushed)
  • 4 figs (chopped, optional)

Wet Ingredients

  • 3 large eggs
  • ½ cup buttermilk
  • ¾ cup fig jam
  • ½ cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • ½ tsp almond extract

For the Pan and Glaze

  • 1 Tbsp unsalted butter (to grease the pan)
  • 1 Tbsp all-purpose flour (to dust the pan)
  • ¼ cup fig jam (for glaze)
  • 2 Tbsp water (for glaze)
  • 6 figs (for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a bundt pan thoroughly with 1 tablespoon of unsalted butter, then sprinkle it evenly with flour to coat the bottom and sides. Place the pan on parchment paper and cut it to fit the bundt pan to prevent sticking, then grease the parchment paper as well.
  2. Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, cardamom, and sea salt. Whisk these ingredients together until fully incorporated. Gently fold in the crushed pecans or walnuts and chopped figs if you are using them.
  3. Whisk Wet Ingredients: In a separate medium-sized bowl, whisk together the eggs, buttermilk, fig jam, melted unsalted butter, vanilla extract, and almond extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Carefully fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the cake tender. For added presentation, arrange sliced figs along the bottom of the prepared bundt pan, then pour the batter evenly over the figs.
  5. Bake the Cake: Place the bundt pan in the preheated oven and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool for about 10 minutes. Run a thin knife or spatula around the edges to loosen the cake, then invert it onto a cooling rack or serving platter to remove it from the pan.
  6. Prepare Fig Glaze: In a small saucepan, combine the remaining fig jam and water. Gently heat over low heat, stirring frequently to dissolve the jam into a thinner glaze. Simmer for about 5 minutes until the glaze slightly thickens. For a smooth glaze, strain it through a fine mesh sieve, or leave it chunky if preferred.
  7. Apply Glaze and Garnish: Carefully peel away any parchment paper from the top of the cake. Use a pastry brush to coat the tops of the figs and all sides of the cake with the warm fig glaze. Allow the cake to cool completely so the glaze sets well before slicing and serving.

Notes

  • You can substitute pecans with walnuts or other nuts based on preference.
  • Chopped figs are optional in the batter but add a lovely texture and sweetness.
  • Ensure not to overmix the batter to keep the cake light and fluffy.
  • The cake pairs wonderfully with a cup of tea or coffee.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cake-with-pecans-recipe/